Baristas often use technical jargon. Some terms are self-explanatory, but many require clarification. We've compiled the most important terms and definitions in our glossary. Here, the most important espresso terms are explained in simple terms.
| Expression | Explanation |
|---|---|
| Tapping | Remove the extracted coffee puck from the portafilter using a knocker or knock-out container. |
| Growing areas | Regions where coffee is grown – influences the taste, quality and character of the bean. |
| Contact pressure | The force with which the coffee grounds are compressed in the portafilter. Important for even extraction. |
| Arabica | High-quality coffee variety, mostly grows in the highlands, is considered aromatic and mild in taste. |
| Barista | Specialist in the preparation of espresso and coffee specialties, often with latte art skills. |
| Relation | Espresso preparation process – start of the water flow through the coffee grounds. |
| Bitter substances | Natural component of coffee – responsible for bitterness and depth of flavor. |
| Blend | Blending different coffee varieties or batches of beans to achieve a balanced flavor profile. |
| Blind screen | Closed sieve for cleaning the brewing group by backflushing. |
| Bottomless portafilter | Portafilter without spout – allows precise assessment of extraction. |
| Boiler | Container in the espresso machine in which water is heated for steam or brewing. |
| Brewing pressure | Pressure with which water is forced through the coffee grounds. Ideal: approximately 9 bar. |
| Brewing group | Central unit of the espresso machine in which the brewing process takes place. |
| Brewing head | Part of the brewing group to which the portafilter is attached. |
| Channeling | Irregular water flow through the coffee grounds – leads to uneven extraction. |
| Dual boiler | Machine with two boilers—one for espresso, one for steam. For maximum temperature stability. |
| Single-circuit | Machine with one boiler for espresso and steam – switching by temperature change. |
| Hand lever | Traditional espresso machine where the pressure is generated manually using a lever. |
| Conical grinder | Conical grinder type – generates less heat, ideal for large quantities. |
| Empty dispensing / Cooling Flush | Water flow without coffee for cleaning or temperature control of the brewing group. |
| manometer | Measuring instrument for displaying the pressure in the boiler or pump – helps to control the extraction. |
| PID | Electronic controller for precise control of the brewing temperature – important for consistent results. |
| Pressure switch | Mechanical pressure switch that regulates the temperature in the boiler via the steam pressure. |
| Rotary pump | Powerful, quiet pump that generates constant pressure – usually installed in professional machines. |
| Disc grinder | Grinder with two horizontal grinding discs – allows fine adjustment of the grinding degree. |
| Single Dose | Portioned individual dispensing of coffee beans to minimize dead space and aroma loss. |
| Ropes | Process of compacting coffee grounds in the portafilter with a tamper – important for even extraction. |
| Dead space | Area in the grinder where old coffee grounds remain – can negatively affect taste. |
| Vibration pump | Compact, cost-effective pump for household appliances – slightly noisy but efficient. |
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